Cooking with Susie Q – Week of January 26, 2022

I am ready for spring. The colder weather and snow has worn out its welcome with me. With the colder weather, we eat heartier meals than we would during the summer months. We heard from Kathy in Caribou. Kathy tells us that her family enjoys casseroles this time of year. 

She says that with ball practices and games, they like coming home and heating up a meal and with these, her family favorites, they can be in a hurry and still  eat well. Thank you, Kathy. 

Chili Cheese Dog Casserole

1 package (8-1/2 ounces) corn bread/muffin mix

1 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1 tablespoon olive oil

1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces

1 can (15 ounces) chili with beans

2 tablespoons brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1 cup (4 ounces) shredded cheddar cheese, divided

 Directions: Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. 

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over corn bread batter; top with remaining corn bread batter. 

Sprinkle remaining cheese over the top. Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving. 

Taco Casserole

1-1/2 pounds ground beef

1 envelope taco seasoning

3/4 cup water

1 can (16 ounces) refried beans

1/2 cup salsa

6 flour tortillas (6 inches)

2 cups frozen corn, thawed

2 cups (8 ounces) shredded cheddar cheese

Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

 Directions: In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers. 

Bake, uncovered, at 350° for 40-45 minutes or until the cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired.

 I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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